• 한국식품영양학회지
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• 제21권4호
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• pp.457-462
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• 2008

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).

• Elastomers and Composites
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• 제51권4호
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• pp.350-354
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• 2016

The surface properties of poly(methyl methacrylate) (PMMA) were investigated after accelerated weathering. Glossinesses, contact angles, surface free energies, thermal stability, and mechanical properties were investigated. The glossiness of the weathered PMMA was decreased with increasing exposure time. Contact angles and surface free energies were not overtly changed because the amount of oxygen on the surface was remained. PMMA was compounded with anti-block and antistatic agents using a co-rotating twin screw extruder to improve the durability. The PMMA composites showed better glossinesses after accelerated weathering while maintaining the contact angles, surface energy, thermal stability, and mechanical properties without significant changes.

• 한국세라믹학회지
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• 제53권5호
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• pp.535-540
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• 2016

Effects of compositions and sintering conditions on glaze properties are shown in the diagram constructed by using the unity molecular formula (UMF) method in this study. Glossy characteristics of glaze were clearly differentiated by compositional area in the diagram and sintering process. As alumina and silica contents were increased, texture of the glaze became rough and opaque, akin to having been devitrified or underfired. The correlation between glossiness and surface roughness was found to be non-linear and inversely proportionate. Crystalline phases formed in the glaze were also influenced by the compositional area. Due to the high concentration of CaO, anorthite and wollastonite were formed depending on the compositions. Hardness was increased with an increase of alumina and silica concentrations in the glaze.

• 한국식품과학회지
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• 제25권5호
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• pp.487-493
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• 1993

전기보온밥솥으로 취반한 쌀밥을 온도와 시간을 달리하여 보온하면서 품질 특성변화를 관능적 방법과 기기적 방법으로 측정하였다. 쌀밥의 바람직한 정도는 보온에 의해 저하되었으며, 특히 $80^{\circ}C$에서 장시간 저장시 뚜렷하였다. 보온시간이 길어짐에 따라, 쌀밥의 윤기, 덩어리지는 정도, 부착성, 촉촉한 정도와 단향미는 감소하였으나, 갈변과 이취는 증가하였다. 보온온도가 높을수록 윤기, 경도, 응집성, 촉촉한 정도와 단향미가 감소하였고, 갈색화와 이취가 증가하였으며, 이러한 현상은 시간이 경과함에 따라 더욱 뚜렷하였다. Hunter color value 중의 L값과 b값이 관능검사에 의해 평가된 윤기 및 색깔과 높은 상관관계(r=0.802, r=0.779)를 나타내었다.

• 폴리머
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• 제30권6호
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• pp.550-555
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• 2006

잉크젯프린터용 잉크가 수성화되어 감에 따라 전용 인화지에 사용되는 코팅제 역시 수성 코팅제가 사용되고 있는 추세이다. 이 수성 코팅제에 사용되는 재료를 살펴보면 안료로는 알루미나솔, 주 바인더로 폴리 (비닐 알콜), 부족한 물성을 향상시키기 위해 고분자 첨가제를 사용한다. 된 연구에서 사용된 고분자 첨가제는 스티렌과 부틸아크릴레이트를 기본으로 하구 메타크릴산, 아크릴산, 아크릴 아미드 단량체들을 조합하여 에멀션 중합법으로 합성하였다. 중합시 비이온 및 음이온 유화제를 혼합 혹은 단독으로 사용하고, 단량체 조합과 고분자 첨가제의 입자구조를 변화시켜 흡수성, 퍼짐성, 광학밀도의 인쇄적성과 광택도 내수성 등의 변화를 살펴보았다. 이 결과, 음이온 유화제나 카복실기를 가지는 아크릴산 같이 음이온성이 큰 물질을 사용한 경우 알루미나 솔과의 상용성에서 문제를 야기하였고 아크릴 아미드는 인쇄적성에서 뛰어난 결과를 얻었지만 광택도가 떨어지는 경향을 알 수 있었다. 메타크릴산이 함유된 경우 광택도는 향상되었지만 인쇄적성이 떨어졌다.

• 자원리싸이클링
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• 제17권2호
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• pp.36-45
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• 2008

실리콘 웨이퍼 에칭공정에서 발생하는 폐산을 스테인리스 스틸 산세공정에서 재활용하고자 이를 이용한 산세 거동을 조사하였다. 폐산 원액은 $19.6g/L^{-1}$ 실리콘을 함유한 불산, 질산 및 초산의 혼산이었으며 침전법에 의한 실리콘 제거 전후 폐산들을 이용하여 304 스테인레스 스틸 표면 산화막의 제거 시 측정된 open circuit potential(OCP) 변화 거동은 매우 상이하였다. 폐산 원액을 사용한 경우에는 OCP가 높고 연속적인 변화를 보이는데 비하여 실리콘 제거 공정에서 얻어진 용액의 경우에는 불연속적인 OCP변화와 전위요동현상이 나타났다. 이러한 거동의 차이는 표면 부동태막의 형성 및 제거와 공식이 발생하는 정도의 차이에 기인하는 것으로 생각되며, 실리콘 제거 공정에서 산도가 낮아진 폐산에서 산화막 제거속도가 높고 공식발생이 현저하였다. 산세 후 시료의 표면 광택도에 가장 큰 영향을 주는 것은 산세 온도였으며, 산세온도가 높아질수록 표면 광택도는 감소하였다. 동일 산세 조건에서는 폐산 원액을 사용한 경우가 실리콘을 제거공정으로부터 얻어진 용액을 사용한 경우보다 광택도가 높았다.

• 한국식생활문화학회지
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• 제33권3호
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• Corrosion Science and Technology
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• 제21권3호
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• pp.184-199
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• 2022

Steel was exposed in an atmospheric environment, and atmospheric environmental factors that include chloride, humidity, SO₂, NO₂ etc. induced the corrosion of steel. Corrosivity categories classified by SO₂ and chloride deposition rate were low, but those classified by TOW were high in the Korean Peninsula, and on these environmental categories, the corrosivity of atmospheres classified by corrosion rate in carbon steel was low medium, C2-C3, and medium, C3 for zinc, copper, and aluminum. This work performed the outdoor exposure test for 10 years at 14 areas in Korea and calculated the atmospheric corrosion rate of carbon steel. The atmospheric corrosion behavior of carbon steel is discussed based on the various corrosion factors. When the corrosion product forms on carbon steel by atmospheric corrosion, cracks may also be formed, and through these cracks, the environmental factors can penetrate into the interior of the product, detach some of the corrosion products and finally corrode locally. Thus, the maximum corrosion rate was about 7.3 times greater than the average corrosion rate. The color difference and glossiness of carbon steel by the 10 year-outdoor exposure tests are discussed based on the corrosion rate and the environmental factors.

• 대한치과의료관리학회지
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• 제11권1호
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• pp.38-46
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• 2023

Composite resins, commonly used in clinical practice, have been developed to improve aesthetics to obtain smooth surfaces. Although the restored composite resin has a smooth surface, it gradually becomes rough over time. Therefore, this study measured glossiness to evaluate the surface of various composite resins and attempted to evaluate the maintenance of glossiness of composite resins by observing surfaces that change to roughness. Specimens were produced using resin used in clinical practice: Gradia direct anterior (GA), Tetric N-Ceram (TN), Ceram.X Sphere TEC one (CX), Filtek Z350XT (FT), Estelite sigma quick (ES). After creating a smooth surface with slide glass, five locations were randomly selected to measure surface gloss, and the average was the representative value of the specimen. Roughness was applied to the specimen under water pouring at the same speed and pressure using SiC paper #2400, 1200, and 400. The gloss unit of different SiC papers was measured. To evaluate the gloss unit and gloss retention between composite resins, one-way analysis of variance and Tukey multiple comparisons test were used. As a result of the study, there was a difference in gloss unit of specimens produced under the same conditions. Although the degree differed depending on the composite resin, there was also a difference in gloss retention. Based on the findings, composite resins show differences in gloss due to their different characteristics. Ceram.X Sphere TEC one (CX) showing the lowest gloss retention and Estelite sigma quick (ES) showing the highest.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.287-287
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• 2017

The objective of this study was to evaluate difference of quality properties of between fresh cooked rice and re-heated cooked rice after retrogradation. Nine rice varieties raised by NICS were compared the properties of physicochemical, texture, sensory evaluation, toyo glossiness value, pasting properties. Among nine rice cultivars, the changes of weight and length-width ratio of after soaking as well as cooking showed how water absorbed in each rice granule. The amount of water absorption after soaking was highest in Wolback (semi-waxy), Hiami and lowest in Samgwang, Seonpum, Ilpum. After cooking, the amount of water absorption was high in Dasan 1 and Andabyeo, however low in Ilpum. In the length-width ratio after soaking, Wolback (semi-waxy cultivar) and Anda (indica cultivar) increase their volume relatively as their shape are while others increased more in length than width. Among cooked rice, the highest value of length-width ratio shows in Anda, Dasan1, Hiami and Seonpum, the Wolbak was similar to that of non-glutinous rice. After cooking, the others stored at $10^{\circ}C$ for 16 hours for retrogradation (imitated at convenience store). Then re-heated using by microwave. Pasting properties were considerably affected by storage temperature and periods of rice. The setback showed in the following order: Wolback (-92.25 RVU, the lowest retrogradation) < Seonpum (-35.20) < Chindle (-22.08) < Jungsanggold (-21.98). Toyo glossiness value of cooked rice showed in the following order: Chindle (82.40) > Samgwang (79.43) > Hiami (79.23). Sensory evaluation of re-heated rice of Jungsanggold, Samgwang, and Chindle were 78.97, 78.36, and 77.35, respectively. Hardness, elasticity, and toughness of re-heated rice ware increased compared to cooked rice, whereas cohesiveness was decreased. Hardness and elasticity is higher in Seonpum, Dasan1 and Hiami, toughness is higher in Jungsanggold, Samgwang and Wolbak. Cohesiveness of Jungsanggold and wolbak showed higher than others.